Love this chicken pot pie! Having said that, I have learned to parboil my celery, carrots and potatoes. No matter how small you chop them, they are still crunchy if you don't. Also, I usually use a store bought crust, just don't have the time/desire to make my own most of the time. Finally, to cut down a bit on fat, I will just use a top crust sometimes too. Just made one with some leftover turkey I had frozen and it was DELISH!

Reviewed On: Dec. 12, 2010

These are a great idea for kids and grown ups alike. I've been doing "faux fries" for awhile and have found that the best way to get that crispiness you are looking for is to first toss them in a small amount of evoo, cook them a little shorter time than called for, then broil them for the last 3-5 minutes. You'll have to experiment with the thickness you cut, the time you cook and your own oven temps, but a few times and you should find the right mix so that they come out soft on the inside and crispy out. I move alot, so I have to play with the mix with each new oven. Don't put too much oil on, it won't help! Also, don't crowd the pan or everything ends up getting steamed instead of "faux fried". Hope this helps!

Reviewed On: Oct. 5, 2009

I thought the texture on these muffins was absolutely perfect! They are not as sweet as most muffins, which was OK for me, but I may add a little sugar on top next time to kick up the sweetness a bit. If you are looking for a super sweet muffin like in a pastry shop, you probably won't like this, but if you want a muffin with divine texture and medium sweetness, then this is the muffin for you! I also liked that I had all the ingredients on hand. Muffins were great the next day too! Would make again, with a little sugar on top.

Reviewed On: Nov. 5, 2006